Prep Time: 10 minutes

Cook Time: 4-6 hours depending on Crock Pot

Serves: 6-8

Ingredients:

1 T. oil

1 lb. ground venison

1 lb. venison stew meat

1/2 lb. bulk sausage

1 large yellow onion, finely chopped

1 green pepper, chopped

3 cloves of garlic or prepared garlic, finely minced

2 (14.5) oz cans diced tomatoes with green chilies

1 (28 oz or so) can crushed tomatoes

1 cup beef broth

2 T. chili powder

2 1/2 tsp. ground cumin

2 tsp. paprika

2 tsp. cocoa powder

1 tsp. granulated sugar

Salt and freshly ground black pepper, to taste

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can great northern beans, drained and rinsed

For homemade corn bread clink on this link www.cooknwithmrsg.com

What to do:

Heat oil in a large non-stick skillet over medium-high heat; add onion, green pepper, ground venison, sausage and garlic, cook until no longer pink, add to slow cooker.  Return skillet to medium-high heat, add venison stew meat and cook stirring occasionally until beef has browned and seared, pour browned beef into slow cooker.

Add diced tomatoes, crushed tomato, 1/2 cup water or beef broth, chili powder, cumin, paprika, cocoa powder, sugar, salt and pepper to taste and your two cans of beans. Stir mixture, cover with lid and cook on low heat for 4 – 6 hours. (Slow cooker times and temps will vary) If you want the chili to have more liquid you can add in another 1/2 cup beef broth another can of crushed tomatoes.

Christina’s Notes:

Garnishes: cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, hot sauce,

fresh cornbread, biscuits, baked russet potatoes, saltine crackers or tortilla chips…..just to name a few.